In
a stock pot, heat olive oil over medium-high heat, and sauté ground
turkey until no longer pink. Add onion, zucchini and mushrooms, and
sauté until onions are translucent. Stir in pepper flakes, thyme and
black pepper. Add escarole or spinach, and stir to combine. When the
escarole is just slightly wilted, add tomato and stock, water if
needed, pasta, and the cheese rind. After the escarole has cooked down,
add a cup or two of water, if the soup seems too thick. Reduce heat to
low, and simmer for 15 minutes. If you used homemade chicken stock, you
may wish to add salt and more pepper, to taste.